Oatmeal cupcakes
Description
It pairs perfectly with tea and coffee. When making oat pastries, it is important to spread the dough evenly inside a polyethylene bag and let it freeze completely; then the base will be easy to transfer to a baking sheet. For the dessert filling you can use berry or fruit jams, any thick preserve. Give it a try.
Instructions
- 1
Step 1
Prepare the listed ingredients. The butter for making the pastries should be cold, as should the water. You can choose jam or preserves according to your taste, keeping in mind that this product will serve as a filling that should not leak.
- 2
Step 2
Blend the rolled oats in a blender until the oat flakes are still visible. Do not turn them into flour.
- 3
Step 3
Add sugar and butter cut into cubes to the ground flakes.
- 4
Step 4
Combine the ingredients by hand until a crumbly mixture forms.
- 5
Step 5
Add cold water to the oat‑butter crumble, increasing the amount if necessary, and knead the dough. It turns out crumbly and does not easily come together into a ball.
- 6
Step 6
Place the ready dough in a sturdy bag and spread it inside, using a rolling pin. The sheet should be about 20-25 cm long and 15-20 cm wide. Place the bag with the dough in the freezer to set (10‑15 minutes).
- 7
Step 7
Remove the hardened dough from the freezer and carefully free it from the bag, transfer the slab onto a baking sheet.
- 8
Step 8
Bake the base for the oatmeal cake at 190 °C for 15–20 minutes until golden brown. Let the dough cool in the pan, then carefully, using a thin spatula, transfer it to the work surface.
- 9
Step 9
Spread jam over half of the baked base, then carefully cut it with a sharp knife into two equal parts.
- 10
Step 10
Transfer the unsmeared half of the dough onto the jam layer, doing so very carefully so as not to break the delicate crust.
- 11
Step 11
Cut the finished cake into serving pieces and serve, dusted with powdered sugar or garnished with fresh berries.